Emeril's Sazerac Cocktail
- Reviews 2
Ready In: 5 mins
Serves: 1
Yields: 1 drink
Ingredients
- sugar, 1 lump
- 3 drops peychaud's bitters
- 1 dash Angostura bitters
- 3 ounces rye whiskey, 1 jigger
- 1 dash Herbsaint or 1 dash pernod liqueur
- 1 piece lemon peel
Directions
- Fill a small old-fashioned glass with cracked ice and set aside.
- In another small old-fashioned glass, put the lump of sugar and just enough water to moisten it.
- With a spoon, crush the sugar, then add the Peychaud’s bitters, Angostura bitters, whiskey, and several ice cubes.
- Stir. Never use a shaker.
- Empty the first glass of ice, add the Herbsaint or Pernod, twirl the glass around, and shake the liqueur out.
- Strain the whiskey mixture into the glass, twist in the lemon peel, and serve immediately.
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